It's been Mincemeat Week chez the Magnons. Lady M has been stirring (clockwise), wishing, tasting, adding Armagnac, and bottling.
And here it is, Lady M's 2014 Mincemeat..... Christmas wouldn't be Christmas without Mince Pies, and Lady M's are some of the BEST (Well, I would say that, wouldn't I).
Teetotalers are advised to stay well clear.
19 comments:
Yum! I'm trying to decide on a fruitcake recipe for the holidays....with rum laced fruits! Lady M's mincemeat sounds great!
Lady M's Christmas cake is based on the original Guinness Cake recipe..... very good.
You two are so industrious …… you put me to shame !!! …. cooking, building, gardening, foraging, blogging ….. I'm tired just writing the words !!!!
Lady M's Alcoholic Mincemeat looks wonderful. XXXX
Mincemeat with a zing.
I've just been plastering, log sawing, and splitting too.
It sure is!
Mince pies my favourite - hope all your wishes come true.
Nice to see Lady M at work for a change. I like the look of her mincemeat. I could just eat a warm mince pie.
(I just washed the outside of the house Jackiexxxx).
You WASH your house?
The younger ones in the family don't like Christmas pudding so I put as much brandy as I want in it. It flames up nicely! Don't make mincemeat or cake, but have been making the pudding for about 28 years. Polly Bassett's recipe. Nice and nutty.
Green stains on some bits where rain runs down in shady parts , don't look very nice.on a cream house, so scrubbed with soap and water and hosed it down.!
We have a Mrs Peake's this year.... a present from a summer visitor. Classic Pud'.
Oh yum. Looks delicious.
This does not sound like my mother's mincemeat pie that she always made during the holidays. We all would have enjoyed it more if she used your recipe.
I think ours is about 90% dried fruits etc, 5% Suet, and 5% alcohol (although this is just a guess)
Thanks for this Cro. I make four cakes - one for us and three as presents. I also make four puddings - ditto. I still have a lot of dried fruit left - I over estimated. I shall now make mincemeat - the farmer also has a lot of Highland Park single malt left and he always gets a bottle in his stocking, so he can afford to donate the leavings to my mincemeat.
It makes ALL the difference. We use Armagnac.
I can't have the Aragnac but this looks so good !
Quite envious.
We have Thanksgiving coming up but I am really excited for Christmas baking.
cheers, parsnip
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